An
American Culinary Federation Accredited Program
Hospitality Management Program
112
Course Information & Course Syllabi
Fall 2004
Chef Instructor: Gene Womble
HOSPITALITY MANAGEMENT PROGRAM
An American Culinary Federation Accredited Program
Course Title: Front Office
Management/Hotel Catering
Course Number: Hospitality Management 112
Course Section Number: 2004
Course
Description:
|
|
|
|
|
|
|
|
FRONT OFFICE
MANAGEMENT/HOTEL CATERING |
2 UNITS |
||||
|
|
Essential equipment,
routines, and duties of the front desk clerk and relationship to other hotel
department; planning and preparation for private parties, dinners, meetings,
and other special events that a hotel or restaurant may cater. |
|
|||
|
2004 |
T 10:00A -
11:55A |
Manzanita 2 |
|
||
Professor/Chef Instructor: Gene Womble
Office Telephone: 588-5135
Fax: 209-588-5316
Email: wombleg@yosemite.cc.ca.us
(please note use all lower case & no underline)
Webpage: http://gocolumbia.org
Office location:
Office hours: Monday
REQUIRED READING
1.) Title: Introduction to Catering
Author: Stephen
B. Shiring, Sr., R. William “Bill” Jardine,
Richard J. Mills Jr.
ISBN:
0-7668-1660-5
Edition:
1st
GRADING
STANDARDS/POLICIES
There
are three areas that make up your final grade.
Please note: You must pass
all of the areas below to receive a passing grade in the class. This means if
you fail or receive a D in any area you will fail the class. Remember, a
passing grade is considered to be a C.
PERCENTAGE OF FINAL
GRADE
1.
LECTURE
33.3%
Minimum acceptable grade to pass this area is a C. This means 70% or better
2.
ASSIGNMENTS 33.3%
Minimum acceptable grade to pass this area is a C. This means 70% or better
3.
TESTS
33.3%
Minimum acceptable grade to pass this area is a C. This means 70% or better
Please read the following explanations for
each area that makes up your final grade.
1. Lectures: There are no “make ups” for
a missed lecture.
Grading standard – In order to receive the maximum allowable points you must do the following.
· Participate in the lectures by asking questions.
· Turn in all projects assigned in class.
· Participate as a team member during class projects and discussions.
· Take notes during the course of the semester.
This area is 33.3%
of your final grade
2. Assignments: Your assignments are graded
on the traditional percentage method. If you turn in late work it will receive
11 points off per day for a total of 50 points for each assignment.
This area is 33.3% of your final grade
3. Quizzes/Tests: The
following is a breakdown of the tests.
Please note: There are no make ups, if you feel you have an extenuating circumstance that will prevent you from taking a quiz or test you must clear it with Chef Womble prior to the test or there will be no make up.
Midterm Test
Final
Legend for grading system.
90 – 100 % = A
80 – 89.99% = B
70 – 79.99% = C
60 – 69.99% = D
60% and below, well you guess…
I
use “Micro Grade” grade book which calculates your final grade based on these
four areas. I encourage you to get printouts of your grade status during the
semester so you always know where your grade stands.
SPECIAL NOTES FOR 112 CLASS SYLLABUS
1. All assignments must be
turned in or you may receive the grade equivalent to your final cumulative
assignment grade for the semester.
2. Cell phones and pagers are
to be off during lecture. .
3. Please, remember to ask
questions or come by to see me during office hour if you need assistance or
make an appointment. Thank you for being part of the hospitality management
program.
ASSIGNMENTS:
1. All outside class assignments are due at the
beginning of the next lecture.
2. All outside class assignments are required
to have the following:
- NAME:
- TITLE OF ASSIGNMENT:
- DATE DUE:
- ASSIGNMENTS ARE TO BE
STAPLED IF NECESSARY:
Name,
Title, and Date are to be in the upper right hand corner of the title page of
the assignment you are working on.
3. I will deduct one point for each of these items that are missing.
4. You have four ways to turn in assignments, 1.Email, 2. Fax, 3. In Class, 4. U.S.Mail, however, all assignments are due at the beginning of the next lecture day after they are assigned. They are considered late if not turned in by this time.
5. It is your
responsibility to drop the course if you feel it is necessary.
Keep all assignments so you can match them up with
your grade print out!!!!!!!!
Recommendations for success
in this class
1. Get involved in a study
group as soon as possible.
2. Start to network with your
classmates as soon as you can………
3. Stop by for a personal
interview with the scholarship office, there is money available, but you have
to apply!!!!!
4. Participate in all
activities that are available.
5. If we all put out a 150 %
effort everyone will benefit and have a good time. Thank you……………….
6. This
syllabus is subject to change, sometimes without notice!!!!!!!!!!!!
7.
I reserve the right to adjust this syllabus as necessary.
Fall 2004 Course Calendar/Syllabus
Class Lecture Time
HPMGMT 112
WEEK 1:
Lecture
Topics: Intro, Tour
·
Introduction of Instructor, Gene
Womble
·
Introduction of Students: Tell us a little bit about yourself.
·
The grading system and the optional outcomes.
·
Expectations of the class.
·
History of the catering profession.
Handouts
- Syllabus
Assignments
- Buy the textbook,
workbook (study guide)
- Remember; ALWAYS do the related assignments in
workbook that refer to chapters in book when they are assigned.
- Expectations Paper
- Chp 1
Additional
Items
WEEK 2: 9/7/04
Lecture
Topics
· Guest Lecture, Owner Lazy Z
Resort.
Handouts
Assignments
- Chp 2
Additional
Items
WEEK 3:
Lecture
Topics
- Discussion of
assignments
- Professional qualities,
customer service, hospitality as it relates to the catering industry
- Equipment
Identification for catering
- Chemicals that are used
in a catering kitchen
- Material Safety Data
Sheets
Handouts
Assignments
- Chp 3
Additional Items
WEEK 4:
Lecture
Topics
Assignments
- Chp 4
Additional
Items
·
Review of Final Exam
·
Review of Final Project
WEEK 5:
Lecture Topics
Assignments
- Chp 5
Additional
Items
WEEK 6:
Lecture
Topics
Assignments
- Chp 6
Additional
Items
WEEK 7:
Lecture
Topics
Assignments
- Chp 7
WEEK 8:
Lecture
Topics
Assignments
- Chp 8
Additional
Items
·
Review for midterm
WEEK 9:
Lecture
Topics
- “MIDTERM EXAM”
Assignments
- Chp 9
WEEK 10:
Lecture
Topics
Assignments
- Chp 10
Additional
Items
WEEK 11:
Lecture
Topics
Assignments
- Chp 11
Additional
Items
WEEK 12:
Lecture Topics
Assignments
- Chp 12
Additional
Items
WEEK 13:
Lecture
Topics
Assignments
- Chp 13
Additional
Items
WEEK 14:
Lecture
Topics
- Final Project is Due
- Competencies
Additional
Items
- No past assignments
accepted after this class lecture.
Week 15:
Lecture
Topics
- Review for final
Week 16:
·
Final exam in class
Have a wonderful Winter break. You deserve it!
OPTIONAL OUTCOMES FOR 112
- Interview a catering director/owner and find out
how they have become successful.
Write
a one page reflection paper and discuss how this has changed your opinion of the
profession and why.
1 point.
2.
Only the Shadow knows………. You must spend the day with a catering
director and live
life. This
means you go to work with them when they arrive and you leave when they
leave for
the day. Write a one page paper on your experience of the who, what and why of
things.
2 points
3.
Work a catering event in the hospitality management department. Write a
one page paper
on your
experience.
1 point
4. Develop a catering menu of your choice that
is applicable to any catering event.
2 points
5. Develop a successful “Catering Contract”.
1 point
6. Special projects by approval of the
instructor.
1 to 3 points.
Please ask any questions
ahead of time prior to a disaster happening.
Turn
in this project on the due date; I do not accept early or late projects.
THIS PROJECT IS DUE WEEK 14
L.U.